The Chocolate Charm Cake~Chef Valentine

Every holiday,

it seems that I discover one more treasure for the recipe box.

This year 2016,

was the year of lets eat a lot of chocolate


I found a cake recipe that takes the blues away.

Take your time baking this Chocolate Charm.

It is the best chocolate cake I have ever made.

Till next time….enjoy.


Chocolate Charm Cake


Pam spray for misting the bundt pan

Flour for dusting the pan

1 package of chocolate cake mix.{Duncan Hinds is my favorite}

1 package chocolate instant pudding {3.9 oz}

3/4 cup water

1/2 cup rum

 1/2 cup vegetable oil

4 large eggs

1 cup semi sweet chocolate chips

Raspberry Sauce

1/2 cup seedless raspberry jam

1/4 cup rum

Chocolate glaze

2 Tablespoons butter

2 Tablespoons unsweetened cocoa powder

1/4 cup heavy cream

1 cup confectioners sugar

1 teaspoon vanilla extract



* Preheat oven to 350 degrees. Mist and flour a bundt pan.

* Place cake mix, pudding mix, water, rum, oil and eggs in large bowl. Blend with an electric mixer for a moment.

Scrape down the sides and continue to mix cake on medium speed for 3 more minutes.

Stir in the chocolate chips.

Pour batter into pan, smooth out batter as it will be thick. Place pan in oven.

* Bake cake  for 50-55 minutes, till it springs back when you lightly touch it. Cool for 10 minutes then invert onto plate.

Place cake pan next to inverted cake.

*NOW make the raspberry sauce. Measure raspberry jam and rum into saucepan over low heat. Stir constantly till ingredients are melted together. {about 3 minutes}

*Using a chop stick, poke holes in top of cake.

*Pour raspberry sauce into bundt pan.

*gently lift cake and place back into bundt pan. Take your time.

*Let cake set in bundt pan for about 20 minutes.

*Invert cake back onto plate and allow to cool completely.


When cake is cool, make chocolate glaze.

*Melt butter in small saucepan. Add cocoa powder and cream and stir until the mixture thickens. 2-3 minutes. DO NOT BOIL.

Remove pan from heat and stir in confectioners sugar and vanilla. stir till smooth. Spoon glaze over cool Charm Cake.

16 servings

Freezes well

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